YOUR SOLIN GENERATED RECIPE
Strawberry Protein Shortcake with Creamy Vanilla Greek Yogurt
Delight in this nutrient-packed shortcake featuring a light, protein-rich base topped with creamy vanilla Greek yogurt and fresh, vibrant strawberries. A versatile dish perfect for any meal that offers a satisfying combination of texture and tart-sweet flavor with an indulgent yet balanced twist.
INGREDIENTS
1/4 cup Rolled Oats (20g)
1/4 cup Whole Wheat Flour (30g)
1/2 scoop Vanilla Whey Protein Powder (15g)
1 large Egg White (33g)
3/4 cup Non-fat Vanilla Greek Yogurt (170g)
1/2 cup Fresh Strawberries (83g)
1/2 teaspoon Baking Powder (2.5g)
PREPARATION
Preheat your oven to 375°F (190°C) and line a small baking tray with parchment paper.
In a mixing bowl, combine the rolled oats, whole wheat flour, vanilla whey protein powder, and baking powder.
Whisk in the egg white gradually until the mixture forms a thick, uniform batter. If needed, add a teaspoon of water to help bind the ingredients.
Spoon the batter onto the prepared tray, shaping it into a small, round shortcake base about 1/2 inch thick.
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden and the shortcake is firm to the touch. Allow it to cool slightly.
While the shortcake bakes, prepare the topping by placing the non-fat vanilla Greek yogurt in a bowl and gently stirring in sliced fresh strawberries.
To serve, place the warm shortcake on a plate and generously top with the creamy strawberry-infused Greek yogurt.
Enjoy immediately as a balanced, protein-packed treat perfect for breakfast, lunch, or dinner.